This vegan chicken salad is flavorful, simple to prepare, and ready in under 10 minutes. Made with mashed white beans and a handful of pantry staples, it’s an excellent plant-based sandwich filling for picnics, potlucks, lunches, or BBQs.
Updated from the original post on February 19, 2018.
If you enjoy plant-based sandwich fillings, this faux chicken salad pairs nicely with other favorites like chickpea “tuna” or tofu egg salad. For a creamier, brighter option try mixing in dairy-free avocado-lime dressing instead of mayo.
Ingredient notes
- Beans: Cannellini, pinto, or kidney beans mash more easily than chickpeas and give a smoother texture.
- Vegan mayonnaise: You can use store-bought or make a quick eggless mayo at home. Mashed avocado is a good substitute.
- Green onions: Scallions add mild onion flavor. If needed, substitute finely chopped red onion or shallot.
- Spices: Curry powder and turmeric give a curried flavor; cumin and garlic powder add depth.
- Optional add-ins: Chopped cashews, sunflower seeds, grapes, or dried cranberries all work well for texture and sweetness.
How to make it
Rinse and drain two 15-ounce cans of white beans. Place in a large bowl and mash with a potato masher or fork until mostly broken down but still slightly chunky for texture.
A mix of smooth mashed beans and some intact pieces creates the best mock-chicken texture.
Add the remaining ingredients: minced celery, chopped parsley and scallions, vegan mayonnaise, Dijon mustard, lime juice, curry powder, turmeric, garlic powder and salt. Stir until well combined.
Mix until the salad resembles traditional chicken salad in texture. Adjust seasonings to taste and add any optional mix-ins you like.
Debra’s pro tips
- Mash the beans by hand. A food processor makes them too smooth — a potato masher or fork gives better texture.
- If you don’t want curry flavor, swap in an Italian herb blend or poultry seasoning.
- To prevent soggy sandwiches, place a lettuce leaf on the toasted bread before adding the salad.
How to serve
This salad is an ideal make-ahead recipe. It keeps well in the fridge for up to a week and often tastes better after resting overnight.
- Make a wrap with sprouts, avocado and shredded cabbage for extra crunch.
- Spoon over a simple green salad for a quick, protein-rich meal.
- Serve on toasted bread for classic sandwiches—perfect for lunches or picnics.
More vegan lunch ideas
-
Cold Sesame Noodles with Tahini
-
5-minute Vegan Tuna Salad
-
Tuscan Kale Chopped Salad
-
Mexican Cauliflower Rice
If you make this recipe, please consider leaving a rating and comment. Tag photos on Instagram @dkhealthcoach with #debraklein so I can see your creations.
📖 Recipe
Vegan Chicken Salad
Equipment
- Potato masher or fork
- Mixing bowl
- Measuring spoons
Ingredients
- 2 (15-oz) cans white beans, rinsed and drained
- 2 tablespoons vegan mayonnaise (or mashed avocado)
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice
- 1 stalk celery, minced
- 2 green onions, minced
- 2 tablespoons chopped parsley
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon sea salt (optional)
- 1/4 teaspoon garlic powder
Instructions
- Rinse and drain the beans. Place them in a medium bowl and mash with a potato masher or fork. Leave a few chunks for texture.
- Add the mayonnaise, mustard, lime juice, celery, green onions, parsley and spices. Mix until well combined. Taste and adjust seasonings as needed.
- Store in an airtight container in the refrigerator for up to one week.
Notes
Nutrition information is based on making 4 cups total and a 1/2-cup serving. If using dried beans, use about 3 cups cooked beans.
Homemade vegan mayonnaise works great and can be made in minutes; otherwise choose a store brand you like.
Nutrition
Please leave a review and tag @dkhealthcoach on Instagram so I can see your photos!
